Save Pin The smell of bubbling cheese and basil takes me back to my tiny first apartment, where I discovered that pesto could rescue almost anything from a boring dinner fate. My roommate and I used to argue about whose version was better until we realized mixing both was the genius move we had been missing all along.
Last winter my sister came over completely defeated after a brutal week at work, and I threw this together without really measuring anything. She sat at the counter watching the cheese bubble through the oven door and said it was the first time she had felt relaxed in days.
Ingredients
- Pasta: Penne or rigatoni holds onto the pesto sauce beautifully in all those ridges and tubes
- Chicken breasts: Dicing them yourself means bite sized pieces that cook evenly and stay tender
- Basil pesto: Homemade adds fresh brightness but store bought works perfectly on busy weeknights
- Tomato passata or marinara: This balances the rich pesto with acidity and prevents the dish from feeling too heavy
- Garlic: Two cloves give just enough background warmth without overwhelming the basil
- Olive oil: Essential for getting that nice golden sear on the chicken first
- Mozzarella: Shredded yourself melts better and creates those irresistible cheese pulls
- Parmesan: Adds salty depth that cuts through the creamy mozzarella
- Salt and pepper: Season the chicken well since it is the backbone flavor of the whole dish
- Fresh basil: The finishing touch that makes everything look and taste restaurant worthy
Instructions
- Preheat and prep:
- Get your oven to 200°C (390°F) so it is ready when you are, and grease a baking dish lightly with olive oil or cooking spray.
- Cook the pasta:
- Boil the pasta in salted water until just al dente, then drain it immediately because it will cook more in the oven later.
- Sear the chicken:
- Heat olive oil in a skillet over medium heat, add seasoned diced chicken, and cook for 5 to 7 minutes until golden and cooked through before tossing in garlic for one final minute.
- Build the sauce base:
- Stir in the tomato passata and half the pesto, letting everything bubble together for 2 to 3 minutes until fragrant.
- Combine everything:
- Mix the cooked pasta, chicken sauce, half the mozzarella, and remaining pesto in a large bowl until the pasta is evenly coated.
- Assemble and top:
- Transfer the mixture to your prepared baking dish and scatter the remaining mozzarella and Parmesan across the top.
- Bake until golden:
- Slide it into the oven for 20 minutes until the cheese is melted, bubbling, and starting to turn golden brown in spots.
- Rest and serve:
- Let the dish rest for 5 minutes so the sauce sets slightly, then garnish with fresh basil before digging in.
Save Pin This became my go to when friends need feeding after moving day or long trips because it travels well and tastes even better as leftovers the next day.
Make It Your Own
Sun dried tomatoes add this chewy sweetness that plays so nicely with the salty cheese, and sometimes I throw in spinach for color because anything feels healthier with greens involved.
Shortcuts That Work
Rotisserie chicken shaves off valuable time on busy nights, and jarred roasted red peppers blend right into the sauce for extra depth without extra effort.
Serving Ideas
A crisp green salad with vinaigrette cuts through the richness perfectly, and crusty garlic bread is non negotiable for sopping up every last bit of sauce.
- Pinot Grigio or Sauvignon Blanc pairs beautifully without competing with the basil
- Leftovers reheat surprisingly well for next day lunches
- The dish can be assembled ahead and refrigerated before baking
Save Pin There is something deeply satisfying about pulling this bubbling dish out of the oven and watching everyone lean in a little closer.
Recipe FAQs
- → Can I use store-bought pesto instead of homemade?
Yes, store-bought basil pesto works perfectly for this dish. It saves time and delivers excellent flavor. Just check the ingredients if you have nut allergies, as some pesto varieties contain pine nuts.
- → What pasta shapes work best for this bake?
Penne and rigatoni are ideal because their tubular shapes hold the pesto and sauce well. You can also use rotini or fusilli. Avoid thin pasta like spaghetti, which may become mushy.
- → Can I prepare this ahead and bake later?
Absolutely. Assemble the dish in the baking dish, cover with foil, and refrigerate for up to 24 hours. Add 5-10 minutes to the baking time if baking from cold.
- → What are good substitutes for chicken?
Rotisserie chicken, turkey breast, or shrimp work wonderfully. You can also make it vegetarian by adding roasted vegetables like zucchini, bell peppers, or sun-dried tomatoes for extra texture and flavor.
- → How do I prevent the cheese from burning?
Cover the baking dish with foil for the first 15 minutes, then remove it to allow the cheese to brown for the final 5 minutes. This ensures even melting without over-charring the top.
- → Can I use different cheeses?
Yes. Fontina, provolone, or a blend of Italian cheeses work beautifully. For a lighter version, use part-skim mozzarella. Maintain the same total quantity for best results.